Roasted Mushrooms with Tarragon Vinaigrette
Roasted Mushrooms with Tarragon Vinaigrette are a tasty way to use French Tarragon if you’re lucky enough to have some in your herb garden! Use Mushroom Recipes for more recipes like this one!
The Fourth of July festivities are over, and it’s back to the regular programming around here with this new recipe for Roasted Mushrooms with Tarragon Vinaigrette. Things are not quite back to normal though; I’m still babysitting two very cute young boys. The kids are quite impressed with the blog, Ethan is obsessed with the Statcounter map feature showing where visitors live. These kids are pretty tech-saavy, however, their taste in foods is pretty limited, especially when it comes to vegetables.
These mushrooms are something they wouldn’t even consider tasting, so we’ll be grilling hot dogs tonight for Ethan and Mitchell when their older brother Jake comes for dinner. Jake is the nephew who made Bengali Red Dal Curry for me, and he’s got incredibly sophisticated taste in food for a college kid, so he and I might be trying out a new recipe or two.
If anyone’s wondering why I’m roasting mushrooms when it’s close to 100 F in Salt Lake, it’s because I have a lovely countertop toaster/convection oven, that doesn’t heat up the kitchen. If it’s sweltering where you are, you could easily make grilled mushrooms, then toss them with the tarragon vinaigrette for a slight variation.
This recipe is really about the tarragon more than anything else, making it perfect for Weekend Herb Blogging, hosted this week by Chris from Mele Cotte. I wrote earlier about how it was a life-changing experience when I first tried fresh tarragon, and I shared a lot of tarragon information when I posted the recipe for Chicken Salad with Tarragon and Peas. Lots of good cooks consider tarragon to be the king of all herbs, and I loved how the slightly anise flavor complimented the flavor of the roasted mushrooms here.
Make it a Meal:
More Recipes with French Tarragon:
Chasseur Chicken with Mushroom Sauce from Kirsten’s Home Cooking
Chicken Salad with Tarragon and Peas from Kalyn’s Kitchen
Grilled Chicken with Tomato Tarragon Sauce from Simply Recipes
Chicken with Tarragon Cream Sauce from Blog From Our Kitchen
Sonoma Chicken Salad from Fresh Approach Cooking
Roasted Mushrooms with Tarragon Vinaigrette
(Makes 2 servings but can be easily doubled or tripled, recipe created by Kalyn with inspiration for the tarragon vinaigrette from Appetites.)
1 lb. thickly sliced mushrooms (I used brown Cremini mushrooms, also called Baby Bella)
1 T olive oil
1 tsp. Spike Seasoning(or use your favorite spice blend, but I think Spike is great on roasted veggies)
Tarragon Vinaigrette Ingredients:
(makes 1/3 cup, so you’ll have plenty left over to drizzle on tomatoes or other veggies)
2 T chopped fresh tarragon
1/2 tsp. chopped garlic (or use garlic puree from a jar)
1/2 tsp. Dijon Mustard
1 1 /2 T balsamic vinegar
4 T extra virgin olive oil
(I posted step-by-step instructions for roasted mushrooms previously if you’d like to see them.)
Preheat oven to 450 F and line a roasting pan with aluminum foil. Wash mushrooms, spin or wipe dry, then cut into slices slightly less than 1/2 inch thick. Put in mixing bowl and toss with olive oil and Spike Seasoning, then arrange on foil-lined roasting pan.
Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. Then turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer. Mushrooms should be brown all over when they’re done.While mushrooms roast, combine chopped tarragon, garlic puree, Dijon Mustard, and balsamic vinegar in food processor or blender and blend a minute or two. Add olive oil and blend another minute or two. (I used the bowl attachment of my beloved Braun Immersion Blender for this, which worked very well.)
When mushrooms are well browned and liquid is evaporated, remove from oven, place in bowl and toss with 1-2 T of tarragon vinaigrette. Serve hot as a side dish or at room temperature.
I think these mushrooms could be used in an endless variety of ways. Here are a few things I thought of:
- Serve the mushrooms over grilled steak or grilled chicken breasts.
- Let mushrooms cool and use in pasta salad.
- Combine with olives, roasted red peppers, and artichoke hearts for an antipasto tray.
- Use mushrooms as an ingredient in a vegetable salad with things like marinated zucchini, olives, and roasted red peppers.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Mushrooms with Tarragon Vinaigrette are a perfect side dish for low-carb diets or any phase of the South Beach Diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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